Cacao Cookies
Stay in tune with how you feel before you eat, and how you feel after you eat, keep tabs on what foods make you feel good and what foods you might want to avoid. You never have to fear food again!
Phase 3 | Serves 3 to 4
Prep time: 2 minutes Total time: 30 minutes
INGREDIENTS
4 large egg whites at room temperature
1⁄2 teaspoon arrowroot powder
3 tablespoons xylitol
1⁄4 cup unsweetened cacao powder
1⁄4 teaspoon sea salt
1⁄4 cup pecans or walnuts, chopped
DIRECTIONS
- Preheat oven to 325°F.
- In a large mixing bowl, using a hand mixer or wire whisk, whip the egg whites and arrowroot until stiff peaks form.
- In another bowl, whisk together the cacao powder, xylitol, salt, and nuts. Slowly add the dry ingredients into the egg whites, making sure to constantly mix while you add.
- Line a baking sheet with parchment paper. Drop the batter in 1/4 cup amounts onto the parchment paper-lined baking sheet, leaving about 2 inches between each cookie. Bake for 25 minutes, rotating the baking sheet halfway through. Remove from the oven and let cool on the baking sheet. Eat or store for later.
TIP: Enjoy as a snack, as this dessert contains healthy fat. Just remember to add a Phase 3 vegetable on the side. You can also eat this after a meal if you do an additional day of exercise.
Stay in tune with how you feel before you eat, and how you feel after you eat, keep tabs on what foods make you feel good and what foods you might want to avoid. You never have to fear food again!
Phase 3 | Serves 3 to 4
Prep time: 2 minutes Total time: 30 minutes
INGREDIENTS
4 large egg whites at room temperature
1⁄2 teaspoon arrowroot powder
3 tablespoons xylitol
1⁄4 cup unsweetened cacao powder
1⁄4 teaspoon sea salt
1⁄4 cup pecans or walnuts, chopped
DIRECTIONS
- Preheat oven to 325°F.
- In a large mixing bowl, using a hand mixer or wire whisk, whip the egg whites and arrowroot until stiff peaks form.
- In another bowl, whisk together the cacao powder, xylitol, salt, and nuts. Slowly add the dry ingredients into the egg whites, making sure to constantly mix while you add.
- Line a baking sheet with parchment paper. Drop the batter in 1/4 cup amounts onto the parchment paper-lined baking sheet, leaving about 2 inches between each cookie. Bake for 25 minutes, rotating the baking sheet halfway through. Remove from the oven and let cool on the baking sheet. Eat or store for later.
TIP: Enjoy as a snack, as this dessert contains healthy fat. Just remember to add a Phase 3 vegetable on the side. You can also eat this after a meal if you do an additional day of exercise.
